This is wonderful over any kind of wilted greens as they absorb all the lovely cooking juices.
555 CALORIES | 19G FAT | 4G SATURATES | 7G CARBS | 7G SUGAR | 2G SALT | 87G PROTEIN | 3G FIBRE
1 tablespoon olive oil
sea salt and freshly ground black pepper
1 chicken (approx 2.25kg), cut into 8 pieces
2 lemons, halved
2 tablespoons maple syrup
3 garlic cloves, crushed
170g green olives, pitted
2 sprigs of thyme
180ml vegetable stock
1. Add a drizzle of olive oil to a large cast iron casserole dish and place over a high heat. When the oil is hot, lightly season the chicken pieces with salt and pepper and then sear for about 4 minutes on each side.
2. Squeeze the juice from 2 of the lemon halves over the chicken and add the squeezed skins to the pan. Add the remaining two lemon halves to the pan together with the maple syrup, garlic, olives, thyme and stock.
3. Bring to the boil then lower the heat, cover and simmer for 30 minutes.
4. Serve hot on a bed of spinach or greens of your choice.
Chicken skin has acquired a very bad ‘high fat’ reputation over the years, which is a shame as it turns out that most of the fat is actually healthy, unsaturated fat, and cooking with the skin keeps the chicken flavourful and moist, which reduces the need for extra seasoning.